Wednesday, December 23, 2009

Raspberry Cream Cheese Brownies

Rasp Cream Cheese Brownies, originally uploaded by Kim De.

Ahh, the season of sweets. The time for treats. My waistline will certainly be glad next week when sugar is almost non-existent in our house. No no. We arent sugar prudes. We understand all foods fit into a healthy lifestyle. It's just the neither of us are huge fans (I'd personally rather have french fries!) but when it's in the house it's easy to become addicted to it. Trust me!

I tried during my baking frenzy to balance mostly full fat holiday treats with those sneaky low cal ones that still taste like you cheated.

Shhhh, dont tell. This was one of the sneaky ones! Lower cal, altho does it really matter when you eat twice as many of them?

This was my biggest nemesis. I adore the combo of dark chocolate and raspberry. And boy are these good frozen (I wont tell you how I know that!)

As we head out north to visit family, I wish everyone a Merry Christmas. If allowed, I may sneak in a recipe over the break and write a quick blog. But if not, see you again Tuesday morning!

Raspberry-Cream Cheese Brownies (From Cooking Light)

1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

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